Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties
dc.contributor.author | Albisu Aguado, Marta María | |
dc.contributor.author | Nieto Ortega, Sonia | |
dc.contributor.author | Martínez González, Olalla | |
dc.contributor.author | Bustamante Gallego, María Ángeles | |
dc.contributor.author | Rodríguez Barrón, Luis Javier | |
dc.contributor.author | Nájera Ortigosa, Ana Isabel | |
dc.date.accessioned | 2023-02-24T17:39:45Z | |
dc.date.available | 2023-02-24T17:39:45Z | |
dc.date.issued | 2023-02-16 | |
dc.identifier.citation | Foods 12(4) : (2023) // Article ID 849 | es_ES |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | http://hdl.handle.net/10810/60099 | |
dc.description.abstract | Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard protected designation of origin Idiazabal cheese wedges. Six different packaging treatments (air, vacuum, and CO2/N2 gas mixtures in the ratio of 20/80, 50/50, 80/20, and 100/0% v/v, respectively) were studied. Changes in gas headspace composition, cheese gross composition, weight loss, pH, acidity, colour, and textural and sensory properties were investigated during 56 days of refrigerated storage at 5 ± 1 °C. MAP was the most effective preserving technique compared to air- and vacuum-packaging treatments. The cheese characteristics with the greatest discriminating weight in the preservation techniques were paste appearance, holes, flavour, a* (redness) and b* (yellowness) colour parameters, and slope to hardness. Air-packaged cheeses, on 35 day, presented a mouldy flavour. Vacuum packaging affected paste appearance (greasy, plastic marks, and non-homogeneous colour) and holes (occluded and unnatural appearance) starting after 14 packaging days. MAP mixtures with CO2 concentration between 50/50 and 80/20% CO2/N2 (v/v) are recommended to ensure sensory quality and stability in the distribution of these raw sheep-milk cheese wedges. | es_ES |
dc.description.sponsorship | The Basque Government (Consolidated Research Group IT944-16 and IT1568-22) provided financial support. Vitoria-Gasteiz, Spain. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | ripened cheese preservation | es_ES |
dc.subject | modified atmosphere packaging | es_ES |
dc.subject | vacuum | es_ES |
dc.subject | cheese wedges | es_ES |
dc.subject | sensory properties | es_ES |
dc.title | Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2023-02-24T14:08:40Z | |
dc.rights.holder | © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/12/4/849?type=check_update&version=1 | es_ES |
dc.identifier.doi | 10.3390/foods12040849 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | |
dc.departamentoeu | Farmazia eta elikagaien zientziak |
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Except where otherwise noted, this item's license is described as © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).